National Hot Cross Bun Day in Australia falls on Good Friday, but these spiced, fruit-studded buns are worth making all Easter long. This recipe produces soft, fluffy buns with a sticky glaze and a classic flour paste cross, using a straightforward dough that any home baker can handle. The key is a rich, lightly sweetened dough enriched with butter and egg, plus a warm mix of cinnamon, nutmeg, and allspice.
Ingredients
- 4 cups (500 g) strong bread flour, plus extra for dusting
- 1/4 cup (50 g) granulated sugar
- 1 packet (7 g) instant dry yeast (about 2 1/4 tsp)
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/2 cup (120 ml) warm milk (about 110°F / 43°C)
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 1 large egg, lightly beaten
- 1/2 cup (120 ml) lukewarm water
- 3/4 cup (120 g) raisins or sultanas
- 1/2 cup (80 g) mixed candied peel, finely chopped
- For the cross: 1/2 cup (70 g) all-purpose flour, 1/4 cup (60 ml) water, and a pinch of salt
- For the glaze: 1/4 cup (60 ml) water and 2 tbsp (25 g) granulated sugar
Instructions
- In a large bowl, whisk together the bread flour, sugar, yeast, salt, cinnamon, nutmeg, and allspice. Make a well in the center.
- Add the warm milk, melted butter, beaten egg, and lukewarm water to the well. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, until smooth and elastic. If using a stand mixer with a dough hook, knead on medium-low for 6–7 minutes.
- Gently knead in the raisins and candied peel until evenly distributed. The dough will be slightly sticky; dust with flour as needed.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp tea towel, and let rise in a warm spot for 1–1 1/2 hours, or until doubled in size.
- Punch down the dough. Turn it out onto a floured surface and divide into 12 equal pieces (about 75 g each). Roll each piece into a smooth ball.
- Place the balls close together in a greased 9×13-inch (23×33 cm) baking pan, leaving a small gap between each. Cover loosely with plastic wrap and let rise for another 30–45 minutes, until puffy and touching.
- Preheat the oven to 400°F (200°C).
- For the cross: mix the all-purpose flour, water, and pinch of salt in a small bowl to form a thick paste. Transfer to a piping bag with a small round tip (or a zip-top bag with a corner snipped).
- Pipe a cross onto each bun, piping a line down the middle and across each row.
- Bake for 20–25 minutes, until golden brown and the internal temperature reads 190°F (88°C) (for bread, not a safety minimum, but ensures doneness). If the tops brown too quickly, cover loosely with foil.
- While the buns bake, make the glaze: heat the water and sugar in a small saucepan over medium heat, stirring until dissolved. Simmer for 1 minute, then remove from heat.
- Immediately after baking, brush the hot buns with the glaze. Transfer to a wire rack to cool slightly. Serve warm.
Tips
- Substitutions: Use dried cranberries or chopped dates instead of raisins. For a citrus-free version, omit the candied peel and add an extra 1/4 cup (40 g) raisins.
- Yeast check: If your yeast is old, proof it in the warm milk with a pinch of sugar for 5–10 minutes until frothy before adding to the dry ingredients.
- Sticky dough: Don’t add too much flour; a slightly tacky dough yields softer buns. Use a bench scraper to handle it.
- Make ahead: You can prepare the dough through step 6 and refrigerate overnight. Let it come to room temperature before the second rise.
Serving Suggestions
Serve warm, split and buttered, with a cup of tea or coffee. They also pair well with a slice of sharp cheddar cheese, a classic British combination. For a dessert twist, toast them and top with mascarpone and fresh berries.
Variations
- Chocolate Chip: Replace the raisins and peel with 3/4 cup (130 g) dark chocolate chips.
- Spiced Apple: Add 1/2 cup (60 g) dried apple pieces and 1/4 tsp ground ginger to the dough.
- Gluten-Free: Use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend doesn’t include it. Expect a slightly denser texture.
- Icing Cross: Instead of the flour paste, mix 1/2 cup (60 g) powdered sugar with 1–2 tbsp milk and pipe after baking.
Storage and Reheating
Store in an airtight container at room temperature for up to 3 days. To reheat, microwave each bun for 15–20 seconds, or warm in a 350°F (175°C) oven for 5–7 minutes. For longer storage, freeze the buns (without glaze) in a zip-top bag for up to 3 months. Thaw at room temperature and reheat as above.
Frequently Asked Questions
Why are my buns dense and heavy? Over-kneading or too much flour can make them tough. Also, ensure your yeast is fresh and the dough has doubled in the first rise.
Can I use all-purpose flour instead of bread flour? Yes, but the buns will be slightly less chewy. Use the same amount; you may need to reduce the water by 1–2 tablespoons.
How do I get a neat cross? Use a piping bag and keep the paste thick enough to hold its shape. Pipe the cross after the second rise, just before baking.
Can I make these without candied peel? Absolutely. Just increase the raisins to 1 cup (160 g) or add chopped dried apricots.
Do I have to use an egg? The egg enriches the dough. For an egg-free version, replace it with 1/4 cup (60 ml) milk and increase the butter to 1/3 cup (75 g).
Why did my crosses disappear during baking? The flour paste may be too thin. Use a thicker paste and pipe it just before baking; also, don’t overproof the buns.
Related
- Dorayaki Loaf Recipe (Sweet Red Bean Swirl Bread)
- Dorayaki Low Sugar: Easy Japanese Pancake Recipe
- Dorayaki Ingredients List for Perfect Pancakes
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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